Rosemary Lamb Chops

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Prep Time: 40 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1346kcal

Ingredients

Lamb

  • 2 tsp Extra-virgin olive oil
  • 2 tsp Garlic grated or minced
  • 1 tsp Fresh rosemary minced, plus more for garnish
  • 1 tsp Dijon mustard
  • 4 Lamb chops about 2 chops per portion depending on size

Green Beans

  • 3 oz Green beans ends trimmed
  • 2 tsp Extra-virgin olive oil
  • 2 cloves Garlic minced
  • Salt to taste
  • Black pepper to taste

Creamy Polenta

  • 2 cups Chicken broth
  • ½ cup Polenta
  • ½ tsp Salt
  • ½ cup Parmesan cheese grated
  • 2 TBSP Butter
  • Black pepper to taste

House Salad

  • 2 cups Spring mix
  • ½ cup Grape tomatoes halved
  • ¼ cup Cucumber sliced
  • ¼ cup Red onion thinly sliced
  • 2 tsp French dressing

Lingonberry Jam

  • Lingonberry jam

Pinot Noir

  • 24 oz Pinot noir chilled
US Customary - Metric

Instructions

  • Make the Lamb: Place the olive oil, garlic, rosemary, dijon, and salt and pepper in a bowl. Stir to combine.Coat the lamb chops in the mixture.
  • Make the Polenta: In a large saucepan, bring the broth to a boil. Add salt. Gradually whisk in polenta to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thickened, refer to instructions on the package for cooking time. Stir in Parmesan cheese, butter, and black pepper. Keep warm.
  • Make the Beans: Bring a pot of salted water to a boil. Add the green beans and blanch them for 2 - 3 minutes until they are bright green and slightly tender. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • Add the blanched green beans to the skillet. Sauté for another 2 - 3 minutes, tossing occasionally, until the beans are tender-crisp.Season the green beans with salt and pepper to taste. Remove from heat.
  • Heat a skillet or non-stick pan over medium heat. Add a small amount of oil. Once the pan is hot, sear the lamb on both sides to your desired temperature using a thermometer (see below). Once cooked, set the chops aside to rest.
  • Portion the salad ingredients into a bowl. Dress the salad.
  • Serve the lamb with polenta, salad, green beans, jam, and wine!

Nutrition

Calories: 1346kcal | Carbohydrates: 52g | Protein: 100g | Fat: 53g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 309mg | Sodium: 2221mg | Potassium: 1527mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1732IU | Vitamin C: 23mg | Calcium: 395mg | Iron: 9mg

Rosemary Lamb Chops

No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Servings 2
Calories 1346 kcal

Ingredients
 
 

Lamb

  • 2 tsp Extra-virgin olive oil
  • 2 tsp Garlic grated or minced
  • 1 tsp Fresh rosemary minced, plus more for garnish
  • 1 tsp Dijon mustard
  • 4 Lamb chops about 2 chops per portion depending on size

Green Beans

  • 3 oz Green beans ends trimmed
  • 2 tsp Extra-virgin olive oil
  • 2 cloves Garlic minced
  • Salt to taste
  • Black pepper to taste

Creamy Polenta

  • 2 cups Chicken broth
  • ½ cup Polenta
  • ½ tsp Salt
  • ½ cup Parmesan cheese grated
  • 2 TBSP Butter
  • Black pepper to taste

House Salad

  • 2 cups Spring mix
  • ½ cup Grape tomatoes halved
  • ¼ cup Cucumber sliced
  • ¼ cup Red onion thinly sliced
  • 2 tsp French dressing

Lingonberry Jam

  • Lingonberry jam

Pinot Noir

  • 24 oz Pinot noir chilled

Instructions
 

  • Make the Lamb: Place the olive oil, garlic, rosemary, dijon, and salt and pepper in a bowl. Stir to combine.Coat the lamb chops in the mixture.
  • Make the Polenta: In a large saucepan, bring the broth to a boil. Add salt. Gradually whisk in polenta to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thickened, refer to instructions on the package for cooking time. Stir in Parmesan cheese, butter, and black pepper. Keep warm.
  • Make the Beans: Bring a pot of salted water to a boil. Add the green beans and blanch them for 2 - 3 minutes until they are bright green and slightly tender. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • Add the blanched green beans to the skillet. Sauté for another 2 - 3 minutes, tossing occasionally, until the beans are tender-crisp.Season the green beans with salt and pepper to taste. Remove from heat.
  • Heat a skillet or non-stick pan over medium heat. Add a small amount of oil. Once the pan is hot, sear the lamb on both sides to your desired temperature using a thermometer (see below). Once cooked, set the chops aside to rest.
  • Portion the salad ingredients into a bowl. Dress the salad.
  • Serve the lamb with polenta, salad, green beans, jam, and wine!

Nutrition

Calories: 1346kcalCarbohydrates: 52gProtein: 100gFat: 53gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.5gCholesterol: 309mgSodium: 2221mgPotassium: 1527mgFiber: 3gSugar: 6gVitamin A: 1732IUVitamin C: 23mgCalcium: 395mgIron: 9mg
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